Place beans, garlic, 1 tablespoon of lemon juice and 1/4 cup of cold water in a food processor. Process until smooth. Transfer to a small saucepan. Set aside.

Step 2

Season both sides of steaks with pepper. Heat oil in a large, non-stick frying pan over medium-high heat. Add steaks. Cook for 1 1/2 to 2 minutes (depending on thickness) on each side for medium or until cooked to your liking. Remove to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.

Step 3

Add honey to pan. Cook, stirring, for 1 to 2 minutes or until honey starts to caramelise. Add vinegar. Cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens (keep an eye on mixture as it can burn quickly).

Step 4

Meanwhile, heat bean puree over low heat for 3 to 4 minutes or until warmed through. Divide puree among serving plates. Top with steaks. Drizzle balsamic glaze over steaks. Serve with broccolini and carrots.